I am about to start a batch of mead ( 6 liters ) with heatherhoney. I bought a yeast that was named "strong wine yeast" it is not a common brand, but its somewhat credible since its the most selling type in my country(norway). The issue is as following; I was making a starter with water. I heated the water to 37 degrees C( body temperature) and poured the yeast in. Usually it partly falls down, and partly starts frothing on the surface. In this starter however, the yeast just dropped to the bottom and stayed there. Should I thow it away and use an alternative (nottingham)?
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yeast question
- Thread starter Rintrah
- Start date
Jack Keller in his wine blog said (September 16th, 2006)
He has lots off good info on yeast, and making yeast starters.
Jack Keller said:
He has lots off good info on yeast, and making yeast starters.
